Soup Of Pork Ribs With Kabocha Squash Leaves & Baby Squash

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1 bunch kabocha squash leaves, picked and cleaned, about 6 cups


Half slab of pork spareribs, separated

2 baby kabocha squashes, cut into 1/2-inch wide segments, or about 4 cups of summer squash, cut into 1/2-inch pieces

1 stalk lemongrass

Salt to taste

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